mary berry chardonnay chicken with artichoke hearts

chardonnay chicken with artichoke hearts

Basic ingredients for chardonnay chicken with artichoke hearts

4 lbs Chicken legs and thighs, with skin
1 cup artichoke hearts, half
One medium onion, chopped into small pieces the same size as artichokes
1 lb white button mushrooms, halved or quartered
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried Tarragon
1 bay leaf kosher salt & pepper (to your taste)

How to make chardonnay chicken with artichoke hearts

• Preheat the oven to 350-375 degrees (depending on how crisp you like your chicken). Place artichokes and onions on the bottom of a large pan. Add the chicken pieces to the top of these vegetables.
• Combine the mustard and the other ingredients. Pour over the chicken. Season with kosher salt and pepper. Bake for about an hour, turning the pieces over once or twice.

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